Orange Sandwich

Ingredients

• 2 Eggs
• Their weight (in shells) in Margarine
• Their weight (in shells) in Sugar
• Their weight (in shells) in McDougall’s Self-raising Flour
• Good pinch of Salt
• Grated rind of half an Orange
• Small tablespoonful Orange Juice

Method

1. 1

   Prepare by Method 2 (see page 4), adding the rind and juice after the last egg.

2. 2

   Bake in a lined 8-inch sandwich tin for 30 mins.

Nutrition per serving

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 9. The excerpt below is the record exactly as published.

ORANGE SANDWICH 2 Eggs. Their weight (in shes) in Margarine, Sugar and McDougall’s Self-raising Flour. Good pinch of Salt. Grated rind of half an Orange. Small tablespoonful Orange Juice. Prepare by Method 2 (see page 4), adding the rind and juice after the last egg. Bake in a lined 8-inch sandwich tin for 30 mins. Regulo Mark 5 380° Fahr. Middle shelf Cut in half when cold and spread with Orange Curd or Orange and Honey _ Cream (see pages 44, 45) and ice with Orange Glacé Icing (see page 45). 19 \ q ‘SANDWICH CAKES” Ce re a ere. MER POAT CO SE eee eee FRESH FRUIT CREAM SANDWICH 4 ozs. McDougall’s Self-raising Flour. 1/s teaspoonful Salt. 3 ozs. Castor Sugar. 21/2 ozs. Margarine. 1 Egg. 2 tablespoonfuls Milk. Vanilla Essence. 14 pint Double Cream or Mock Cream (see page 44). Bananas, oranges, strawberries or raspberries. Prepare the cake mixture by Method 2 (see page 4). Bake in a lined 7- inch sandwich tin for 30 mins. Regulo Mark 5 380° Fahr. Middle shelf When the cake is cold, cut across horizontally, spread with half the cream. (If fresh cream is used, beat until thick and sweeten to taste.) Cover with some of the prepared fruit—sliced bananas, orange quarters, etc., and put the other portion of the sandwich over the fruit. Spread the remainder of the cream on the top and decorate with strawberries, orange quarters, etc. ~ “a RASPBERRY SANDWICH 7 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar- garine. 4 ozs. Sugar. 2 Eggs. 3 tablespoonfuls Milk. Flavouring if liked. Prepare by Method 2 (see page 4). Bake in two lined 7-inch sandwich tins for 25 mins. or bake in an 8-inch sandwich tin for 40 mins. Regulo Mark 5 380° Fahr. Middle shelf When cold, split each sandwich in half—-spread with jam, sandwich the layers together. Sprinkle the top with icing sugar. VICTORIA SANDWICH 2 Eggs. Their weight (in shells) in Margarine, Castor Sugar and McDou- gall’s Self-raising Flour respectively. 3 or 4 drops of Vanilla Essence or Grated Rind of 1/2 Lemon. Pinch of Salt. Prepare by Method 2 (see page 4). Bake in a lined 8-inch sandwich tin for 30 mins. or use two lined 7-inch tins and bake for 25 mins. Regulo Mark 5 380° Fahr. Middle shelf When cold, cut in half, spread with jam, sandwich together and dust the top with icing sugar. a | WALNUT SANDWICH 2 Eggs. Their weight (in shells) in Margar

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